Comfort Me

About once a month, I like to have, no, need to have some comfort food. This recipe is great because it is rich enough to satisfy the cravings, super easy to make, and still  is almost completely a farm meal.    I encourage you to use local cheese and eggs from free-range chickens, hormone free milk, and organic potatoes.  As with most of the meals I make, substitute veggies based on what you have on hand. I use a store bought crust here because as much as I love to cook, I dislike baking with every bone in my body.  If you are buying crust, look for a whole-wheat, additive and preservative free crust.  Maple Lane Bakery makes a great frozen crust available at Sweet Clover Market.   I paired the quiche with fresh greens and homemade (quick and easy!!!) vinaigrette.

Potato Quiche 

1 1/2 cups  potatoes (chopped)

1/2 onion (chopped)

1/2 cup Crawford Family Farm Vermont Ayr (can substitute any favorite cheese) shredded

3 eggs (beaten)

1 cup of milk

salt and pepper

1 9" whole-wheat pie crust

Preheat oven to 350.   Saute potatoes and onions until soft (about 15 minutes).  Add salt and pepper. Spread potato and onion mix on top of  the crust.  Sprinkle with shredded cheese.  In a small bowl, beat 3 eggs well and add a cup of milk. Pour eggs/milk into crust.  Bake 30-45 minutes (until set).  Let cool 5 minutes before serving.

Serve with greens (I used an arugula/mesclun mix).  

Basic Vinaigrette  

*1/4 c. vinegar (apple cider, balsamic, rice)

1/4 c. oil

1 tsp. honey or agave

salt & pepper

1 tsp. dried or fresh herbs (optional)

fresh lemon (optional)

*I use 1:1 vinegar/oil ratio, but for some people this may be too vinegary.  Adjust as needed.

Shake well and serve.  Store in refrigerator.